Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Pita Bread




Source of Recipe


recipe ross


List of Ingredients




2-3/4 oz. compressed yeast
19 oz, water
36 oz. bread flour
3/4 oz. salt
3 oz. vegetable oil


Recipe




Heat oven to 475ºF (260ºC). Dissolve yeast in water in bowl of mixer with dough hook attached. Add remaining ingredients and mix on low speed 3 minutes. Scrape down bowl. Add more flour, if necessary, to make stiff dough. Knead dough on high speed until smooth and comes away from sides of bowl, about 7 minutes more. Dough should reach 77ºf. Cover dough and rest 15 minutes. Punch down dough and rest another 10 minutes. Divide dough into 3-oz. pieces. Lightly oil each piece. Cover oiled dough and bench rest 20 minutes. Flatten each dough ball into 6" circle. Place dough on paper-lined sheet pan. Proof dough in a warm, dry place until double in size, 25 - 30 minutes. Bake until puffed and lightly browned, about 8 - 10 minutes. Cool on racks to preserve pockets of dough. Makes 18 individual pitas.